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Baby steps. That’s the advice that I give people who want to start making changes in their lifestyle.
Being prepared and eating healthy doesn’t happen overnight, but it also doesn’t have to be complicated. Start by making and preparing salads to keep in your fridge.
Quinoa is not hard to make and if you make extra, you can freeze it! Freezing cooked quinoa is the way to go! You’ll always have some stored away for times that you want to make a last minute quinoa salad or to add to other veggies, in soups, in cooked cereal, in place of breadcrumbs or chili dishes.
This salad was made while we were on vacation and our family was eating at home one night. Unfortunately I didn’t have an opportunity to eat the leftovers in the fridge – Jarred loves quinoa and ate it all up! But, I do keep regular salad in a huge plastic container, cans of hearts of palm, onions, peppers and lots of other things that I can easily add in to cooked quinoa, a salad or have on it’s own.
Endless possibilities, but it all starts with being prepared.
Be creative!! As always, I’d love to hear what you put in your quinoa!
Please share your tips in the comments below 🙂
To make the quinoa: Bring the water and quinoa to a boil in a medium saucepan. Once it starts to boil, turn the heat to low, cover the pan and cook for 12 minutes. Then turn the heat off and leave the covered pot on the stove for at least 15 minutes. Fluff with a fork and allow the quinoa to cool.
Preheat oven to 375F°
In a small bowl toss the mushrooms, peppers and onion with 1/2 tbs. olive oil and spread in a single layer on a cookie sheet lined with parchment paper. Bake for 30-40 minutes, turning the veggies midway. Remove from the oven, and let cool.
Put the cooked quinoa in a large serving bowl. Add the roasted vegetables and toss until mixed. Add the 1-2 tablespoons of olive oil with salt and pepper and mix well. Mix the sliced hearts of palm in gently. Serve at room temperature and enjoy!